Bird’s nests with french meringue

I am not a fan of making meringues. I remember the time I tried making meringues by hand… wow what a painstaking exercise, although the chefs on television make it look so easy. My mixture never seemed to progress pass the foamy stage.

When I finally managed to locate my family’s 28 year old, never before used mixer, making meringues are now a breeze, it under 10 minutes I can make a beautiful white fluffy meringue.

The best way to see if those stiff peaks are stiff enough for the meringue is to turn the bowl upside down on top of your head. If the mixture stays in the bowl, then it is ready, if it plops out onto your head, you will need to start all over again J

My new favourite thing to make is French meringues.

Ingredients for the French meringue:

3 x egg whites, at room temperature.

¾ x tsp cream of tartar.

¾ x cup castor sugar.

Method:

Using a pencil and a cup, draw circles on baking paper.

In the bowl of your mixture, pour your egg whites and cream of tartar.

Beat on low speed until foamy.

Increase the speed to high and slowly pour in the sugar.

Whip until stiff peaks are formed.

Carefully spoon the mixture into a pipping bag, fitted with a star nozzle.

Pipe your meringue circles.

Pop into a preheated oven and bake at 180 degrees for about 45 – 60 minutes, or until the meringues nice and crispy.

If it starts to brown, crack open the oven door and allow to carry on baking.

Remove from the oven and allow to cool till it reaches room temperature.